It’s taken quite a bit of tweaking, but I finally have a fluffy pancake recipe we love! This particular day the girls wanted blueberries, so I used the Cascadian Farms organic mixed berries we buy at Costco which is a mixture of blueberries, blackberries and raspberries.
I made these a week ago and am finally getting around to sharing it with you all. Still prepping for our trip to North Carolina….we leave in 2 days!! Am I ready yet? Packed? Not quite. But I can’t resist blogging and sharing another recipe. These are pancakes I’ve created….they taste like buttermilk pancakes, fluffy and light….but of course they are made with my freshly ground whole wheat flour! Are you tired of hearing about that yet?
Well it will be a reoccuring theme here, because there is absolutely NO nutrtional value in white all-purpose flour! Zilch! It is stripped bare of any vitamins and minerals, and to add insult to injury…..they BLEACH it!! Wah!!! Crazy,I tell you! And when eating pancakes made with white flour…I am hungry an hour or two later. Not so with these whole grain beauties!
Okay….back to these scrumptious pancakes…..
Which reminds me that I still haven’t shared about my 3 amazing birthday gifts….which will all help with my food blogging endeavour!! Sorry to keep you waiting.
Back to the pancakes……stacked and ready to be eaten….
Mix by hand:
1 stk melted butter (when I’ve tried to cut this back a bit it does affect the recipe)
This made about 16 pancakes. Because they are whole grain, they are VERY filling!! I can only eat 2 in one sitting. Therefore I only double this recipe if I want extra leftovers. This amount gives my 3 girls and I two mornings of pancakes. Or one if it is the weekend with daddy home *wink*
For some reason if I double the recipe it seems to affect the outcome. So if I am making a double batch, I just mix it in two different bowls. Any thoughts on this? Does this happen to anyone else?
When mixing, stir until just blended. Do not overblend pancake or muffin batter as it makes them tough. Let batter stand about 5 minutes and it thickens up nicely. This helps with a FLUFFY pancake which as you can tell is important to me! Do not add water for easy stirring (ask me how I know?) as this will ensure you will NOT have a fluffy pancake, but a runny, flat pancake!!
I grease my skillet with butter, and I use a ladle to put the perfect amount of batter for each pancake. I ladle about 3/4 of the ladle full.
If you are adding berries, fold them in at the end. I usually make this without berries. We eat this with PURE maple syrup and REAL butter. SO GOOD!!! Let me know what you think. As a new food blogger, I can’t wait to interact with you all….so give me some feedback! You might also like to try these low carb cream cheese pancakes or my sweet potato pancakes.
TIDBIT ~ I just discovered a very easy way to bookmark my recipes for later usage. Easier than even saving as a favorite. Most bloggers know of this feature…but for those of you that don’t, check out Delicious. It has made things SO easy for me. It’s FREE! And this way I won’t have to print everything up….just print the recipes that are “keepers.”